I've always got the impression that making sushi is a very intricate and elaborate process and must be left to the pros. Really, simple maki sushi is quite easy to make. Here's a simple guide for any curious newbie (I'm only a newbie myself).
I suggest buying the Saitaku Sushi kit if you're a novice because it gives you pretty much everything you need as well as the necessary rolling mat. If you can't get the kit all you need is:
- A pack (normally 4-8 sheets) of Seaweed (Nori) sheets
- A Sushi Rolling Mat
- 250g Sushi Rice
- Rice Vinegar
- Whatever filling you want - cucumber, smoked salmon etc
Cook the sushi rice by boiling it for 17 minutes in its plastic bag. Then, remove rice from the bag and then mix in the rice vinegar.
Lay out a sheet of seaweed and give it a thin layer of rice. (Not too much or else your roll will pretty much explode) Add any topping you so desire probably best placed nearer the end so you can roll it easier.
I suggest cucumber, sesame seeds, crab meat seafood sticks or smoked salmon fillings. I wouldn't recommend raw fish unless you're a sushi pro and you have a reliable sushi fish supplier.
Then roll up tightly using the mat. Dap with water where the seaweed meets to get the roll together. I recommend to then chill the sushi for a short while in the fridge (warm sushi isn't very nice). From there you can cut up the roll into thin slices (with regular sized seaweed sheet you'll probably get 6-8 slices)
Serve with soy sauce.
Then roll up tightly using the mat. Dap with water where the seaweed meets to get the roll together. I recommend to then chill the sushi for a short while in the fridge (warm sushi isn't very nice). From there you can cut up the roll into thin slices (with regular sized seaweed sheet you'll probably get 6-8 slices)
Serve with soy sauce.